This Honey Almond Granola is a healthy homemade granola that’s so easy to make and budget friendly! It uses simple ingredients that are right in your pantry!
This honey almond granola is great for brunch or breakfast! Top with a splash of milk or add to your yogurt.
I love granola and when I buy it I can’t stop snacking on it. But have you ever looked at what’s in your granola…..it can be a little scary how much sugar is in there!
That’s why I prefer to make my own and control what I put into it. This granola recipe is a pretty basic recipe so feel free to change things up to suit your needs.
Why homemade granola is better:
- It’s much more budget friendly to make your own! Those small bags from the store can get pretty pricey!
- Homemade granola can be lower in sugar and can be more nutritious.
- Keeps for a long time! Store a batch in your pantry for up to 4 weeks, refrigerator for up to 4 months, and in your freezer for up to 8 months.
- It’s really simple to make.
Oats: I like old fashioned the best. They provide a nice texture to any homemade granola and keep their shape.
Almonds: Provide lots of crunch and flavor. Feel free to substitute in slivered or sliced almonds. Just use 1 cup instead of 2 cups.
Cinnamon, salt, vanilla, and almond extract: adds flavor. Feel free to leave out the almond extract if it’s not your thing but it really amps up the almond flavor. Don’t skimp on the salt. It is essential to make the flavors shine in granola.
Oil: I like to use coconut oil but use whatever oil you prefer. Oil helps make the granola nice and crisp so don’t leave it out!
Honey: to sweeten the granola. Can use maple syrup too.
- For gluten-free make sure your oats are certified gluten-free.
- To make it vegan replace the honey with maple syrup.
- Nut-free: replace the almonds with 1 cup of seeds instead.
- Dried Fruit: Any dried fruit would go great in this granola. Add to the granola after it has cooled.
- Spices: Other warm spices would taste great such as nutmeg, clove, ginger, or allspice are all great.
- Shredded coconut: Use unsweetened coconut to help control sugar levels.
- Chia or flax: Great for extra nutrition.
Ways to eat granola
- On top of yogurt with fruit
- As cereal
- Add to a tossed salad like this Spinach, Apple, and Pomegranate Salad
- Use it to make these Apple Peanut Butter Granola Sandwiches
- As is for a snack
- On top of ice cream
- On top of your morning oatmeal for some added crunch
- It also makes great gifts!
Baker’s Tips for large clusters of granola
- Line the pan with parchment paper so the sweetener sticks to the oats and not the pan.
- Before baking lightly press the granola in an even layer.
- Don’t stir the granola during baking.
- Bake just until lightly golden around the edges and no longer. The granola will look wet and not crisp but as it cools it will dry and crisp up beautifully.
- Don’t touch the granola until it has cooled COMPLETELY!! This is probably the most important step!
Honey Almond Granola
- 4 cups (400g) old fashioned oats
- 2 cups (310g) almonds
- 1½ teaspoons ground cinnamon
- ¼-½ teaspoon salt
- ½ cup (120ml) oil of choice (I like to use melted coconut oil)
- ⅓ cup (80ml) honey
- 1 tablespoon vanilla
- ¼-½ teaspoon almond extract, optional but delicious!
- Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper; set aside.
- In a large mixing bowl combine the oats, almonds, cinnamon, and salt. In a seperate bowl combine the oil, honey, vanilla, and almond extract. Pour over oats and stir well to ensure everything is coated well.
- Spread in an even layer on prepared pan and lightly press down. Bake for 15-20 minutes or until lightly golden around the edges.
- Remove from oven and cool completely on teh pan without stirring for large clusters.
- Store in an air tight container in your pantry for up to 4 weeks, refrigerator for up to 4 months, and in your freezer for up to 8 months.
- Nutrition facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate.